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Extra Virgin Olive Oil (051191)
SYSCO Classic Paprika (052660)
Pure Saffron Filaments (056418)
REAL OLIVE CO. Garlic & Basil Olives (060136)
Heat your oil in a large pan and saute the pancetta, paprika and saffron.
Add in your diced red onion and cook. Cook for 4-5 minutes or until the pancetta and onion caramelise nicely.
Next add chopped tomatoes and reduce the heat slightly. Simmer for 5 minutes and when a sauce starts to form add in a tablespoon of butter, peppercorns, mussels and cider.
Stir well and place a lid over the pan and steam for 4-5 minutes until all the mussels are open and cooked.
Finish the dish by warming through the broad beans, torn basil leaves and La Verde olives.
Serve with sourdough bread.